Place the flour on a clean work surface and use a bowl to create a well in the center.
Crack the eggs into the well. Add the salt and olive oil.
Whisk the eggs with a fork, gradually incorporating flour from the inside edges until a shaggy mixture forms.
Use a dough scraper to fold in the remaining flour. Knead the dough for about 10 minutes until smooth.
Form the dough into a ball, wrap tightly in plastic wrap, and rest for 30 minutes at room temperature.
Divide the dough into three equal portions, keeping unused portions covered.
Roll one portion into a rectangle about 1/4 inch thick.
Fold each end inward about 2 inches until the ends meet in the middle.
Cut into strips approximately 1/8 inch wide using a knife or pizza cutter.
Unfold the strips and hang the fettuccine on a rack while you roll and cut the remaining dough.
Cook in salted boiling water for approximately 2–4 minutes, checking early until the pasta reaches your preferred tenderness.
Drain and serve with your favorite sauce.
